Physical properties and volatile compounds of beef flavors produced by direct extrusion

12th TSAE International Conference

Sakunwaropat, P.^1 ; Vatanyoopaisarn, S.^1 ; Thumthanaruk, B.^1 ; Wijuntamook, S.^2 ; Pojanasuvonchai, B.^2 ; Rattananupap, V.^2 ; Wongsa, J.^3 ; Rungsardthong, V.^1

Deparment of Agro-Industrial, Food and Environmental Technology, Faculty of Appiled Science, Food and Agro-Industry Research Center, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand^1

Mighty International Co. Ltd, Ladprao, Bangkok, Thailand^2

Deparment of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok, Prachinburi Campus, Prachinburi, Thailand^3

关键词: 2-furancarboxaldehyde;    Direct extrusion;    Extruded products;    Extrusion temperatures;    Sensory properties;    Sensory scores;    Solid phase microextraction method;    Volatile compounds;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/301/1/012053/pdf
DOI  :  10.1088/1755-1315/301/1/012053

来源: IOP

【 摘 要 】

Beef flavors were formed by mixing amino acid, sugar, and wheat flour via the efficient and continuous direct extrusion process. The effect of the extrusion temperature of zone 1, at 80, 100 and 120°C, on the color, solubility, and sensory properties of the beef flavors obtained was investigated. Acceptability of extruded beef flavors, both in powder and liquid forms, was tested compared to the control, which was a commercial beef flavor prepared by the traditional method (boiling and reflux). Volatile compounds of the extruded product and the control were determined by GC-MS, with the solid-phase microextraction method (SPME). The bulk density of the extruded products was significantly higher than the control, but they all showed the same percentage of solubility. Methanethiol, the key component contributing to stewed beef and ground beef, as well as 2-furancarboxaldehyde, 3-(methylthiol)-propanal, 2-[(methylthio) methyl]-furan, was detected in beef flavors both from extrusion and the control. Extrusion at higher temperatures, 100 and 120°C, indicated a more brownish color and obtained higher sensory scores in terms of odor, taste, and overall acceptance than samples extruded at 80°C and the control. Thus, there is a potential to use extrusion to replace traditional methods of production of beef flavors.